Mango-Balsamic Spinach Salad with Chicken

• 1 mango, peeled, divided

• 1/2 cup KRAFT Light Balsamic Vinaigrette Dressing

• 4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness

• 1 pkg. (6 oz.) baby spinach leaves

• 1 cup quartered fresh strawberries

• 1/4 cup thin red onion wedges

• 1/4 cup PLANTERS Sliced Almonds, toasted

1. CHOP enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.

2. REMOVE chicken from marinade; discard marinade. Cook chicken in nonstick skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.

3. TOSS spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.

chicken/poultry side dish salad spinach